Cucumber and yoghurt gazpacho recipe

Details

• Cuisine: Spanish
• Recipe Type: Soup
• Difficulty: Easy
• Preparation Time: 15 mins
• Cooking Time: 0 mins
• Serves: 4

Step-by-step

1. Prepare the gazpacho: peel 2 cucumbers and remove all the seeds. Cut off about a third of one of them and set it aside. Chop the rest into small pieces.
2. Halve 1 avocado, remove the stone and scoop out the flesh with a small spoon. Peel and mince 1 garlic clove and 5 cm of ginger. Chop the leaves of a small bunch of mint and set aside 2 tablespoonfuls.
3. Blend all these ingredients with 2 plain yoghurts, 200 ml of semi-skimmed milk, 5 tablespoons of sherry vinegar, 2 to 3 tablespoons of tamarind purée, 1 pinch of Piment d'Espelette (2 pinches required in total for recipe), 400 ml of cold water and 3 tablespoons of olive oil for 1 to 2 minutes.
4. Add salt, freshly ground black pepper and keep cold.
5. Prepare the crisp garnish. Peel 1 Granny Smith apple. Cut it in half, remove the core and chop the flesh into very small dice (brunoise), approximately 5 mm. Cut the reserved piece of cucumber in the same way.
6. Put in a large bowl with the reserved chopped mint leaves. Add salt and freshly ground black pepper. Pour the soup into a tureen or soup plates. Scatter the crisp garnish over. Then sprinkle 1 pinch of Piment d'Espelette on top. Serve nice and cold.